Before you reach for that bag of chips, consider making these Crispy Salt + Pepper Chickpeas instead.
They’re loaded with protein and fiber and packed with flavor to not only satisfy your tastebuds and stomach immediately, but also to keep you full for longer!
And they’re DELICIOUS.
Here’s the recipe…
Crispy Salt + Pepper Chickpeas
2 cans chickpeas, no salt added
6 tabslepoons olive oil
Himalayan sea salt
Preheat over to 350F.
Drain and rinse the chickpeas thoroughly. Place them on paper towels to absorb the remaining liquid for approximately 5 minutes.
In a bowl, toss the chickpeas with the olive oil and generously sprinkle with salt and pepper.
Transfer the mixture to a baking sheet or roasting pan, spreading them out so they’re in a single layer.
Bake for 55 minutes, stirring occasionally.
Remove them from the heat. Taste one and add more salt and pepper, if desired. Let the chickpeas continue to sit, uncovered, for at least 1 hour. (They’ll get crispier as they sit.)
Best served immediately for optimal crispiness.